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New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Hatch Chile Chicken Pizza with New Mexico Hatch Chile Infused Olive Oil Blend

A bold, homemade pizza layered with smoky chicken, roasted green chiles, melted mozzarella, and the lively Southwest flavor of New Mexico Hatch Chile Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 slices
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound pizza dough
  • 1 tablespoon all-purpose flour for shaping
  • 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
  • 1/2 cup pizza sauce
  • 1 1/2 cups cooked chicken breast shredded or chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 cup roasted Hatch green chiles chopped
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon cornmeal for the pan or peel
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • 1 Large mixing bowl For resting or stretching dough if needed
  • 1 Rolling pin Optional for shaping the dough
  • 1 pizza stone or baking sheet Preheat in oven for best crust
  • 1 Pizza peel or parchment-lined sheet pan For transferring the pizza
  • 1 Pastry brush For applying the infused olive oil blend
  • 1 Chef Knife For slicing toppings and finished pizza

Method
 

Instructions
  1. 1. Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
  2. 2. Lightly dust a work surface with flour, then stretch or roll the dough into a 12-inch circle.
  3. 3. Sprinkle cornmeal on a pizza peel or baking sheet, or line a pan with parchment if you prefer an easier transfer.
  4. 4. Brush the dough edge and center lightly with 1 tablespoon of the New Mexico Hatch Chile Infused Olive Oil Blend.
  5. 5. Spread the pizza sauce over the dough, leaving a narrow border around the edge.
  6. 6. Top with the chicken, mozzarella, Monterey Jack, roasted Hatch green chiles, and red onion.
  7. 7. Drizzle the remaining 1 tablespoon of the blend over the toppings, then season with salt and black pepper.
  8. 8. Slide the pizza onto the hot stone or baking sheet and bake for 14 to 18 minutes, until the crust is browned and the cheese is bubbling.
  9. 9. Remove the pizza from the oven, let it rest for 2 minutes, then finish with chopped cilantro.
  10. 10. Slice and serve warm.

Notes

For the best texture, keep the toppings modest so the crust bakes crisp. If you like extra heat, add a few jalapeño slices before baking. Use fully cooked chicken so the pizza assembles quickly and bakes evenly.

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